Ingredients with Measurements:
- 2 cups of white beans
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon of ginger, grated
- 1 teaspoon of smoked paprika
- 1 teaspoon of thyme
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/2 cup of palm oil
- 2 cups of gari (cassava flakes)
- 4 cups of water
Special equipment needed:
- Large pot
- Wooden spoon
Step-by-step instructions:
1. Rinse the beans and soak them in water overnight.
2. Drain the beans and place them in a large pot with 4 cups of water. Add the chopped onion, minced garlic, grated ginger, smoked paprika, thyme, salt, and black pepper.
3. Bring the beans to a boil, then reduce the heat to low and let them simmer for 1-2 hours, or until they are tender.
4. Add the palm oil to the pot and stir well.
5. Add the gari to the pot and stir well to combine.
6. Let the gari and beans cook for an additional 10-15 minutes, stirring occasionally.
7. Serve hot.
- Time:
Preparation time: 10 minutes
- Cooking time: 1-2 hours
Temperature:
- Low heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 350
- Fat: 15g
- Carbohydrates: 45g
- Protein: 15g
Substitutions for ingredients:
- Red beans or black-eyed peas can be used instead of white beans.
- Vegetable oil can be used instead of palm oil.
Variations:
- Add chopped tomatoes and bell peppers for a more colorful dish.
- Add smoked sausage or bacon for a meatier version.
Tips and tricks:
- Soaking the beans overnight will help them cook faster and more evenly.
- Stir the gari and beans frequently to prevent them from sticking to the bottom of the pot.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the gari and beans in a pot over low heat, stirring occasionally.
Presentation ideas:
- Serve the gari and beans in a bowl, garnished with chopped cilantro or parsley.
Garnishes:
- Chopped cilantro or parsley
Pairings:
- Fried plantains or yams
Suggested side dishes:
- Steamed vegetables or a green salad
Troubleshooting advice:
- If the beans are too hard, let them cook for an additional 30 minutes to an hour.
- If the gari and beans are too dry, add a splash of water or vegetable broth.
Food safety advice:
- Make sure the beans are cooked thoroughly to avoid any risk of foodborne illness.
Food history:
- Gari and beans is a popular dish in West Africa, particularly in Nigeria and Ghana.
Flavor profiles:
- Savory, smoky, and slightly spicy
Serving suggestions:
- Serve hot as a main dish or side dish.
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Region: Nigerian